This document provides information about eggs and their uses in culinary arts. It discusses the three main parts of an egg, the various uses of eggs in cooking, and factors to consider when evaluating and presenting egg dishes. The document is a lesson plan intended to teach students about the composition and nutritional value of eggs, as well as how to properly store, grade, and cook eggs.
White stock is made from blanched veal or beef bones and vegetables simmered in water. Chicken stock uses chicken bones and mirepoix. Brown stock is similar but uses chicken or beef bones that are first browned before simmering with vegetables. Fish stock is prepared with fish bones and mirepoix. Vegetable stock is the lightest but quickest to make using only vegetables.
This document discusses the many uses of eggs in cooking, including how they can be cooked and served on their own or used as emulsifiers, binders, thickeners, foaming agents, and flavorings in dishes. Common egg-based dishes are described such as scrambled eggs, omelets, custards, soufflés, and more along with cooking methods for items like poached eggs and guidelines for safe egg handling. A variety of egg-based recipes are provided as examples.
This document outlines the characteristics of a fresh egg and methods for determining an egg's freshness. The key characteristics of a fresh egg are an unbroken shell, sinking in water, a round and firm yolk, and a light and thick white part. An egg's freshness can be determined by whether it sinks or floats in water, with eggs that sink being the freshest and those that float to the surface being too old to consume. Egg sizes are determined by weight in ounces.
This document discusses garnishing foods to make them visually appealing. It defines garnishing as decorating food and lists general rules for garnishing such as using edible items that add color and value. Various tools for garnishing are described like zesters, peelers, and knives. Students are instructed to create a portfolio demonstrating garnishing dishes like salads, soups, and desserts. They should find pictures of dishes and describe the garnish used and how it meets the criteria.
This document contains a summative test with 25 multiple choice questions about eggs. The test covers identifying the parts and nutritional value of eggs, different market forms of eggs, uses of eggs in cooking, and methods for determining egg quality and freshness such as candling and the water test. It also asks students to identify egg functions in baking like binding ingredients, and processes like aeration. The test is intended to assess students' learning on preparing egg dishes in accordance with prescribed standards and performing mise en place by identifying egg components and preparing ingredients for recipes.
This document discusses how to determine the freshness of eggs by placing them in water, where fresher eggs will sink and older eggs will float. It describes how eggs are graded based on the appearance of the yolk and whites when a light is shone through the shell. The grades range from AA to B, with C eggs not suitable for human consumption. The size of an egg depends on the age of the chicken, with pullets laying smaller eggs than mature hens, though larger eggs do not indicate better quality.
Tools, equipments, utensils needed in preparing saladsdeped bataan
The document defines different types of salads and lists the tools, equipment, and utensils needed to prepare them. It identifies 6 types of salads: 1) bound salads which contain protein, starch, and vegetables bound with mayonnaise, 2) fruit salads containing mainly fruits, 3) green salads containing fresh greens, 4) gelatin salads made with gelatin, 5) composed salads with arranged components rather than mixed, and 6) vegetable/grain/legume/pasta salads with main ingredients other than greens. It also describes knives, cutting boards, peelers, citrus zesters, graters, grill pans, salad spinners, mixing bowls, and salad
White stock is made from blanched veal or beef bones and vegetables simmered in water. Chicken stock uses chicken bones and mirepoix. Brown stock is similar but uses chicken or beef bones that are first browned before simmering with vegetables. Fish stock is prepared with fish bones and mirepoix. Vegetable stock is the lightest but quickest to make using only vegetables.
This document discusses the many uses of eggs in cooking, including how they can be cooked and served on their own or used as emulsifiers, binders, thickeners, foaming agents, and flavorings in dishes. Common egg-based dishes are described such as scrambled eggs, omelets, custards, soufflés, and more along with cooking methods for items like poached eggs and guidelines for safe egg handling. A variety of egg-based recipes are provided as examples.
This document outlines the characteristics of a fresh egg and methods for determining an egg's freshness. The key characteristics of a fresh egg are an unbroken shell, sinking in water, a round and firm yolk, and a light and thick white part. An egg's freshness can be determined by whether it sinks or floats in water, with eggs that sink being the freshest and those that float to the surface being too old to consume. Egg sizes are determined by weight in ounces.
This document discusses garnishing foods to make them visually appealing. It defines garnishing as decorating food and lists general rules for garnishing such as using edible items that add color and value. Various tools for garnishing are described like zesters, peelers, and knives. Students are instructed to create a portfolio demonstrating garnishing dishes like salads, soups, and desserts. They should find pictures of dishes and describe the garnish used and how it meets the criteria.
This document contains a summative test with 25 multiple choice questions about eggs. The test covers identifying the parts and nutritional value of eggs, different market forms of eggs, uses of eggs in cooking, and methods for determining egg quality and freshness such as candling and the water test. It also asks students to identify egg functions in baking like binding ingredients, and processes like aeration. The test is intended to assess students' learning on preparing egg dishes in accordance with prescribed standards and performing mise en place by identifying egg components and preparing ingredients for recipes.
This document discusses how to determine the freshness of eggs by placing them in water, where fresher eggs will sink and older eggs will float. It describes how eggs are graded based on the appearance of the yolk and whites when a light is shone through the shell. The grades range from AA to B, with C eggs not suitable for human consumption. The size of an egg depends on the age of the chicken, with pullets laying smaller eggs than mature hens, though larger eggs do not indicate better quality.
Tools, equipments, utensils needed in preparing saladsdeped bataan
The document defines different types of salads and lists the tools, equipment, and utensils needed to prepare them. It identifies 6 types of salads: 1) bound salads which contain protein, starch, and vegetables bound with mayonnaise, 2) fruit salads containing mainly fruits, 3) green salads containing fresh greens, 4) gelatin salads made with gelatin, 5) composed salads with arranged components rather than mixed, and 6) vegetable/grain/legume/pasta salads with main ingredients other than greens. It also describes knives, cutting boards, peelers, citrus zesters, graters, grill pans, salad spinners, mixing bowls, and salad
This document provides information on preparing and cooking egg-based dishes. It defines various cooking methods like boiling, poaching, frying, and scrambling eggs. It also defines terms used in egg cookery like binding, setting, coating, emulsifying, glazing, clarifying, garnishing, and thickening. The document then discusses the nutritional value of eggs and different ways of grading, preparing, cooking and storing eggs. Various functions of eggs in recipes are also outlined.
This document provides information about ingredients and procedures for making cakes. It discusses common cake ingredients like flour, sugar, eggs, shortening, and leavening agents. It also covers baking tools, temperature guidelines for different cake types, classification of cakes, mixing methods like creaming and two-stage, and important rules for properly mixing cake batter.
The document provides information about seafood, including definitions and classifications. It defines seafood as any form of sea life eaten by humans, including fish and shellfish. Fish are divided into fin fish with fins and skeletons, and shellfish which have external shells. Shellfish are further divided into mollusks like clams and oysters, and crustaceans like shrimp and crabs. The document also discusses the composition of fish and cooking methods.
This document provides information on preparing and presenting egg dishes. It discusses tools and equipment used for egg preparation, the nutritional value and components of eggs, different types of eggs available in markets, uses of eggs in cooking, ingredients for egg dishes, and techniques for attractively presenting egg dishes. Factors to consider for presentation include creating a framework, keeping it simple, balancing the dish, using the right portion size, and highlighting key ingredients.
This document provides information about mise en place and tools/equipment needed for preparing egg dishes. It discusses that mise en place means "setting everything in place" and is important in cooking to have all ingredients and tools ready. It then lists and describes various knives, spoons, pans, bowls and other kitchen tools needed for egg preparation. It also discusses cleaning and sanitizing tools properly by scraping, rinsing, washing, sanitizing and air drying. Finally, it outlines the physical structure of eggs including the shell, albumen/white, yolk and membranes.
This document provides information about preparing stocks, sauces, and soups. It begins with an opening prayer and attendance activity. The main content discusses the objectives of identifying basic sauces for meat, vegetables and fish. It explains what a sauce is, common sauce types like white sauce and hollandaise, and thickening agents. The document also covers hygienic practices in sauce making and basic finishing techniques. It includes picture activities to test knowledge of different sauces and multiple choice questions. Finally, it assigns homework on equipment for storing stocks, sauces and soups.
This document discusses tools and equipment for cooking eggs, the nutritional value and components of eggs, and characteristics of quality fresh eggs. It lists various utensils for serving, boiling, scrambling, frying, separating, and cracking eggs. Eggs provide high-quality protein and many vitamins and minerals. As eggs age, the air cell gets larger, the yolk flattens and breaks more easily, and the thick white becomes thin and watery. Eggs are graded A, B, or C based on qualities like yolk shape, air cell size, and shell condition.
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
1920 LESSON 2.1:CLASSIFICATION OF BAKING TOOLSNym Unknw
1. To light an oven, hold a lit match or igniter near the burner and turn the oven knob counterclockwise to the desired temperature setting.
2. If the oven fails to light, immediately turn the knob to the "off" position to disperse any gas buildup before re-igniting.
3. Gently close the oven door when baking to prevent slamming from affecting whatever is baking inside.
This document provides information on preparing vegetable dishes, including principles for cooking vegetables, classifications of vegetables, thawing frozen vegetables, and selecting and storing vegetables. It discusses cooking vegetables in small amounts of liquid for short times, cutting them in large pieces, and cooking them just before serving. Various vegetable types like roots, tubers, seeds and pods, cabbage family, and leafy greens are described. Methods for thawing frozen vegetables include cooking from frozen, microwaving, and defrosting in cold water. Market forms and storage of vegetables are also covered.
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENTYanYan Palangue
This document provides instructions for cleaning and caring for various kitchen tools and equipment. It discusses sharpening and drying knives, washing cutting boards, removing stains from cutting boards, sanitizing cutting boards with bleach or vinegar, storing cutting boards vertically, soaking and washing baking tools and pans, and air drying and storing baking tools.
This document provides guidelines for selecting appetizers and their common accompaniments. It recommends choosing light and delicate appetizer options with limited ingredients to avoid repetition. Sauces, dips, condiments, pickles, fruits and vegetables are listed as typical appetizer accompaniments. The guidelines also suggest avoiding highly spiced or acidic foods and providing finger foods while limiting the number of appetizer selections.
This document discusses plating and presenting vegetable dishes. It emphasizes the importance of good preparation techniques, professional plating skills, and an understanding of visual presentation. Proper plating involves balancing colors, shapes, textures and flavors on the plate. It also involves matching portion sizes to plates and balancing portions. Common plating styles for vegetable dishes include items arranged around a central item or in neat piles. Guidelines recommend keeping food off plate rims and arranging items for diner convenience. Creative techniques like vegetable purees, ribbons and rings are also presented.
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
Prepare and cook starch and cereals dishesMarvs Malinao
This document discusses factors that affect starch paste viscosity and gel strength, including stressors, stirring amount/type, starch kind/amount, heating/cooling rates, and added ingredients. Common starch cooking problems include thinning/weak gels from acid/liquid, skin formation from water loss, scorching from improper temperature control, and ungelatinized/raw starch flavors. Principles for cooking cereals include using a double boiler, observing proportions/times, boiling at 212°F, and properly serving. Pasta should be cooked al dente and cooking times vary by shape/size, with types including long/short, dried/fresh, and filled/stuffed pastas.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
This document discusses eggs and their uses in culinary arts. It covers the components and nutrition of eggs, as well as their various uses as an emulsifier, binding agent, and leavening agent. The document also discusses grading, storing, and cooking eggs, identifying the different parts of an egg and factors to consider like temperature. Lastly, it addresses presenting and evaluating egg dishes based on appearance, texture, and flavor.
This document contains a daily lesson log for a Cookery class in Grade 10. Over the course of a week, the teacher will introduce concepts related to preparing egg dishes, including:
- Identifying the components and nutritive value of eggs
- Classifying kitchen tools, utensils, and equipment used for egg preparation
- Explaining the physical structure and composition of eggs
- Determining egg quality and grading
Activities will include presentations, discussions, demonstrations, assessments. Students will learn to prepare and cook egg dishes independently by the end of the week.
This document provides information on preparing and cooking egg-based dishes. It defines various cooking methods like boiling, poaching, frying, and scrambling eggs. It also defines terms used in egg cookery like binding, setting, coating, emulsifying, glazing, clarifying, garnishing, and thickening. The document then discusses the nutritional value of eggs and different ways of grading, preparing, cooking and storing eggs. Various functions of eggs in recipes are also outlined.
This document provides information about ingredients and procedures for making cakes. It discusses common cake ingredients like flour, sugar, eggs, shortening, and leavening agents. It also covers baking tools, temperature guidelines for different cake types, classification of cakes, mixing methods like creaming and two-stage, and important rules for properly mixing cake batter.
The document provides information about seafood, including definitions and classifications. It defines seafood as any form of sea life eaten by humans, including fish and shellfish. Fish are divided into fin fish with fins and skeletons, and shellfish which have external shells. Shellfish are further divided into mollusks like clams and oysters, and crustaceans like shrimp and crabs. The document also discusses the composition of fish and cooking methods.
This document provides information on preparing and presenting egg dishes. It discusses tools and equipment used for egg preparation, the nutritional value and components of eggs, different types of eggs available in markets, uses of eggs in cooking, ingredients for egg dishes, and techniques for attractively presenting egg dishes. Factors to consider for presentation include creating a framework, keeping it simple, balancing the dish, using the right portion size, and highlighting key ingredients.
This document provides information about mise en place and tools/equipment needed for preparing egg dishes. It discusses that mise en place means "setting everything in place" and is important in cooking to have all ingredients and tools ready. It then lists and describes various knives, spoons, pans, bowls and other kitchen tools needed for egg preparation. It also discusses cleaning and sanitizing tools properly by scraping, rinsing, washing, sanitizing and air drying. Finally, it outlines the physical structure of eggs including the shell, albumen/white, yolk and membranes.
This document provides information about preparing stocks, sauces, and soups. It begins with an opening prayer and attendance activity. The main content discusses the objectives of identifying basic sauces for meat, vegetables and fish. It explains what a sauce is, common sauce types like white sauce and hollandaise, and thickening agents. The document also covers hygienic practices in sauce making and basic finishing techniques. It includes picture activities to test knowledge of different sauces and multiple choice questions. Finally, it assigns homework on equipment for storing stocks, sauces and soups.
This document discusses tools and equipment for cooking eggs, the nutritional value and components of eggs, and characteristics of quality fresh eggs. It lists various utensils for serving, boiling, scrambling, frying, separating, and cracking eggs. Eggs provide high-quality protein and many vitamins and minerals. As eggs age, the air cell gets larger, the yolk flattens and breaks more easily, and the thick white becomes thin and watery. Eggs are graded A, B, or C based on qualities like yolk shape, air cell size, and shell condition.
This document discusses hot and cold appetizers. It provides examples of types of hot appetizers including brochettes, filled pastry shells, meatballs, rumakis, stuffed potato skins, and chicken wings. It notes that hot appetizers are served at higher temperatures and often include soup-based dishes, breads, fried meats and other sizzling foods, while cold appetizers are served at lower temperatures and include fresh seafood, wraps, fruits and vegetables served with dips.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
1920 LESSON 2.1:CLASSIFICATION OF BAKING TOOLSNym Unknw
1. To light an oven, hold a lit match or igniter near the burner and turn the oven knob counterclockwise to the desired temperature setting.
2. If the oven fails to light, immediately turn the knob to the "off" position to disperse any gas buildup before re-igniting.
3. Gently close the oven door when baking to prevent slamming from affecting whatever is baking inside.
This document provides information on preparing vegetable dishes, including principles for cooking vegetables, classifications of vegetables, thawing frozen vegetables, and selecting and storing vegetables. It discusses cooking vegetables in small amounts of liquid for short times, cutting them in large pieces, and cooking them just before serving. Various vegetable types like roots, tubers, seeds and pods, cabbage family, and leafy greens are described. Methods for thawing frozen vegetables include cooking from frozen, microwaving, and defrosting in cold water. Market forms and storage of vegetables are also covered.
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENTYanYan Palangue
This document provides instructions for cleaning and caring for various kitchen tools and equipment. It discusses sharpening and drying knives, washing cutting boards, removing stains from cutting boards, sanitizing cutting boards with bleach or vinegar, storing cutting boards vertically, soaking and washing baking tools and pans, and air drying and storing baking tools.
This document provides guidelines for selecting appetizers and their common accompaniments. It recommends choosing light and delicate appetizer options with limited ingredients to avoid repetition. Sauces, dips, condiments, pickles, fruits and vegetables are listed as typical appetizer accompaniments. The guidelines also suggest avoiding highly spiced or acidic foods and providing finger foods while limiting the number of appetizer selections.
This document discusses plating and presenting vegetable dishes. It emphasizes the importance of good preparation techniques, professional plating skills, and an understanding of visual presentation. Proper plating involves balancing colors, shapes, textures and flavors on the plate. It also involves matching portion sizes to plates and balancing portions. Common plating styles for vegetable dishes include items arranged around a central item or in neat piles. Guidelines recommend keeping food off plate rims and arranging items for diner convenience. Creative techniques like vegetable purees, ribbons and rings are also presented.
This document provides instructions for preparing a variety of sandwiches. It begins by listing the learning objectives, which include identifying sandwich components, suitable breads, fillings, and glazes. It then discusses the basic components of a sandwich including the structure/base, moistening agent, and fillings. Various types of breads suited for sandwiches are described along with fillings, spreads, and tips for preparing sandwiches in an efficient manner while maintaining sanitary practices.
Prepare and cook starch and cereals dishesMarvs Malinao
This document discusses factors that affect starch paste viscosity and gel strength, including stressors, stirring amount/type, starch kind/amount, heating/cooling rates, and added ingredients. Common starch cooking problems include thinning/weak gels from acid/liquid, skin formation from water loss, scorching from improper temperature control, and ungelatinized/raw starch flavors. Principles for cooking cereals include using a double boiler, observing proportions/times, boiling at 212°F, and properly serving. Pasta should be cooked al dente and cooking times vary by shape/size, with types including long/short, dried/fresh, and filled/stuffed pastas.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
This document discusses eggs and their uses in culinary arts. It covers the components and nutrition of eggs, as well as their various uses as an emulsifier, binding agent, and leavening agent. The document also discusses grading, storing, and cooking eggs, identifying the different parts of an egg and factors to consider like temperature. Lastly, it addresses presenting and evaluating egg dishes based on appearance, texture, and flavor.
This document contains a daily lesson log for a Cookery class in Grade 10. Over the course of a week, the teacher will introduce concepts related to preparing egg dishes, including:
- Identifying the components and nutritive value of eggs
- Classifying kitchen tools, utensils, and equipment used for egg preparation
- Explaining the physical structure and composition of eggs
- Determining egg quality and grading
Activities will include presentations, discussions, demonstrations, assessments. Students will learn to prepare and cook egg dishes independently by the end of the week.
The document provides an opening prayer for a class, introduces the teacher and classroom rules, and outlines the day's lesson on eggs. The lesson will include an egg relay race, analyzing pictures of eggs and their nutritional value, preparing egg dishes using proper tools and techniques, and a final activity where students illustrate kitchen items used for cooking eggs. The document aims to teach students about eggs and their importance while reviewing proper classroom behavior.
This document provides an overview of a Home Economics class for grade 12 students on cookery and food plating. It includes an attendance checklist, classroom rules, and several activities related to evaluating plated foods and the basic elements of food plating. The document outlines guidelines for presenting food attractively on a plate, including using different colors, textures, shapes and proportions. It emphasizes creating balanced and visually appealing presentations that highlight key ingredients.
Eggs are sold in several processed forms including bulk, fluid, egg whites, egg yolks, and pasteurized eggs. Frozen and dried powdered eggs are also available for food processors and services. Egg substitutes made from egg whites and dairy or vegetable products are important for reduced-cholesterol diets. Fresh eggs can be determined by their buoyancy in water and have a clean shell, small air cell, clear thick white, and rounded yolk. Eggs are graded by the USDA and sized by weight per dozen. Proper refrigeration is needed to maintain egg quality for weeks.
This document provides information about storing excess food and ingredients. It discusses storing dry and wet ingredients in a cool, dry place and labeling items with dates. It also covers properly packing and wrapping leftover food in airtight containers and refrigerating within 2-6 hours. The document encourages converting leftovers into new dishes and reheating food to over 74°C. Learners engage in an activity to discuss food storage situations and suggest new dishes using sample leftovers. They complete a performance task by preparing and documenting a dish made from stored ingredients.
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
This document provides instructions for cooking various types of eggs, including hard boiled eggs, poached eggs, fried eggs, scrambled eggs, omelets, and baked eggs. It discusses preparing, cooking, and plating different egg dishes. Key steps and qualities are outlined for boiling, poaching, frying, scrambling, and making omelets. Presentation tips are also provided such as using different plates, colors, textures, and garnishes.
This document provides information about making pie crust and pies. It defines pie as a crust topped with sweet or savory fillings. The key ingredients of pie dough are flour, fat like shortening or butter, liquid, and salt. It is important to keep the dough cool, around 15 degrees Celsius, during mixing and forming to develop gluten slowly and maintain the shortening's consistency. Pies can be baked or unbaked. Baked pies have a raw shell filled and baked, while unbaked pies use a prebaked shell filled with items like pudding. The document outlines how to make single and double pie crusts and describes characteristics of a well-made pie and pastry.
The document provides instructions for preparing various egg dishes. It begins by outlining the learning objectives which are to prepare egg dishes using appropriate techniques, identify ingredients according to recipes, present dishes attractively, and store dishes hygienically. It then discusses principles for egg dish preparation including different cooking methods like frying, poaching, baking, and microwaving. Specific egg dishes are defined like sunny-side up, over easy, scrambled eggs, omelets, poached eggs, and quiches. The document emphasizes proper storage of eggs to prevent bacterial growth and deterioration. It also notes that eggs are used for thickening, binding, and leavening in baked goods.
This document is a quiz about eggs with multiple choice questions about egg anatomy, types of eggs, and egg cooking methods. It asks students to identify the shell, air cell, egg white, yolk, latebra, chalazae, cuticle, specialty eggs, shell eggs, liquid eggs, poached eggs, soft boiled eggs, medium boiled eggs, hard boiled eggs, vinegar, over easy eggs, sunny side up eggs, over medium eggs, covered eggs, sunny side up eggs, and uses of eggs including binding, thickening, leavening, coating, and emulsifying. It also asks students to differentiate between scrambled eggs and omelets.
The document provides information about egg cookery. It begins with introducing different ways of cooking eggs like hard boiled, scrambled, poached, soft boiled, and sunny side up. It then discusses the nutritional value of eggs, including vitamins, minerals, cholesterol and lecithin. The document also provides safety tips for handling eggs such as cooking them to at least 72°C to prevent food poisoning from bacteria like salmonella. Methods for testing egg freshness are introduced, including the float test and plate and sniff test. Finally, an assignment is given to research questions about eggs and create an egg recipe.
This document discusses different egg preparation techniques. It begins by discussing the composition and selection of eggs. It then provides instructions for preparing a classic French omelette with 3-4 eggs, butter, and cream. Finally, it details methods for preparing sunny side up eggs, poached eggs, soft boiled eggs, hard boiled eggs, scrambled eggs, and eggs cooked "a l'Anglaise".
This document discusses various methods of food preservation, including drying, salting, freezing, canning, smoking, pickling, and sugar preservation. It provides examples of foods preserved by each method. The document also lists common tools and equipment used in food preservation, such as knives, chopping boards, mixers, scales, and refrigerators. It suggests foods that are suitable for preservation, including meats, fish, fruits and vegetables, and eggs. Several activities are included, such as matching preservation methods to processes, identifying preservation methods from pictures, and selecting local foods for preservation based on quality characteristics.
This document provides information and recipes for preparing various egg dishes. It begins with an introduction to eggs, their composition, grading, and storage. It then describes several common egg dishes like soft boiled, hard boiled, scrambled, fried, poached, and omelettes. Standard recipes are provided for deviled eggs, eggs benedict, and ham and cheese omelettes. The document explains techniques for boiling, poaching, frying, scrambling and making omelettes. It concludes with instructions for preparing shirred eggs.
This document discusses factors to consider when plating and presenting starch and cereal dishes, as well as storing these dishes. When plating, considerations include practicality, balance, unity, texture, flavor, temperature, and simplicity. Storing starches properly helps preserve quality by keeping foods in airtight, cool, dry conditions and using a first-in-first-out approach. Pasta, flour, rice and other starches each have their own ideal storage methods to maximize shelf life.
The document provides information about different ways to determine the freshness of eggs through visual inspection and physical tests. It describes examining the shell, candling the egg, clicking two eggs together and listening for tone, shaking an egg and listening for rattling, performing a water test to see if it sinks or floats, and breaking an egg open to check the appearance of the yolk and white. Students are assigned to test the freshness of two eggs using two of these methods and record their observations.
This document provides tips and instructions for cooking different types of eggs. It discusses how to hard boil, soft boil, and poach eggs in their shells. It also explains how to cook eggs out of their shells by poaching, frying, scrambling, and making omelettes. Specific recipes are provided for poached eggs, fried eggs, scrambled eggs, shrimp omelette, and baked eggs. The document also discusses factors that influence foam formation when whipping eggs whites such as beating time and force, freshness of eggs, adding sugar or soda, and egg type. Suggested fillings for omelettes include cheese, vegetables, and meats.
This document provides instructions for preserving papaya (atsara) through pickling. It begins with a list of ingredients including papaya, carrots, onions, garlic, peppers, ginger and seasonings. The instructions explain how to julienne and dehydrate the papaya overnight with salt before rinsing. The papaya is then combined with other vegetables and spices in a jar before pouring in a vinegar-sugar brine. The sealed jar is refrigerated for a week to allow the flavors to develop before serving the preserved papaya cold.
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THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...indexPub
The recent surge in pro-Palestine student activism has prompted significant responses from universities, ranging from negotiations and divestment commitments to increased transparency about investments in companies supporting the war on Gaza. This activism has led to the cessation of student encampments but also highlighted the substantial sacrifices made by students, including academic disruptions and personal risks. The primary drivers of these protests are poor university administration, lack of transparency, and inadequate communication between officials and students. This study examines the profound emotional, psychological, and professional impacts on students engaged in pro-Palestine protests, focusing on Generation Z's (Gen-Z) activism dynamics. This paper explores the significant sacrifices made by these students and even the professors supporting the pro-Palestine movement, with a focus on recent global movements. Through an in-depth analysis of printed and electronic media, the study examines the impacts of these sacrifices on the academic and personal lives of those involved. The paper highlights examples from various universities, demonstrating student activism's long-term and short-term effects, including disciplinary actions, social backlash, and career implications. The researchers also explore the broader implications of student sacrifices. The findings reveal that these sacrifices are driven by a profound commitment to justice and human rights, and are influenced by the increasing availability of information, peer interactions, and personal convictions. The study also discusses the broader implications of this activism, comparing it to historical precedents and assessing its potential to influence policy and public opinion. The emotional and psychological toll on student activists is significant, but their sense of purpose and community support mitigates some of these challenges. However, the researchers call for acknowledging the broader Impact of these sacrifices on the future global movement of FreePalestine.
This presentation was provided by Rebecca Benner, Ph.D., of the American Society of Anesthesiologists, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
CapTechTalks Webinar Slides June 2024 Donovan Wright.pptxCapitolTechU
Slides from a Capitol Technology University webinar held June 20, 2024. The webinar featured Dr. Donovan Wright, presenting on the Department of Defense Digital Transformation.
Andreas Schleicher presents PISA 2022 Volume III - Creative Thinking - 18 Jun...EduSkills OECD
Andreas Schleicher, Director of Education and Skills at the OECD presents at the launch of PISA 2022 Volume III - Creative Minds, Creative Schools on 18 June 2024.
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
3. Learning Objectives
3.
Determine the nutritive value provided
by eggs.
Identify the components of an egg.
2.
Enumerate the uses of eggs in
culinary arts.
1.
4. EGGS
EGGS are poultry products that came from
domesticated chickens, ducks, and quails among
others which are produced as foods for human
consumption.
- The most popular and widely consumed eggs are
the CHICKEN EGGS.
- Eggs is a versatile and inexpensive ingredients.
5. USES OF EGGS IN CULINARY ARTS
It acts as an emulsifier.
It serves as a liaison (binding agent) in soups
and sauces.
It is used as a medium for creating smooth
texture for soups and sauces.
It is used in clarifying liquids, such as
consommes.
6. USES OF EGGS IN CULINARY ARTS
It holds the breading together and makes it
adhere to the products.
It thickens custards and puddings.
The whipped egg white leavens batters and
souffles.
It serves as a wash for baked products to
produced a shiny, golden brown crust.
8. The 3 main parts of the EGG
1. YOLK – it is the yellow or orange portion
found in the center of the egg. It constitutes
approximately 31% of the whole weight of an
egg. It contains latebra , which means the
center to the germ where the development of
the thick begins.
9. The 3 main parts of the EGG
2. WHITE – it is also called albumen. It
constitutes approximately 58% of the weight
of an egg.
10. The 3 main parts of the EGG
3. EGGSHELL- It is made up of calcium
carbonate, which serves as a protective
covering of an egg to maintain its freshness.
It constitutes 11% of an average size of egg.
11. Nutritive importances of an egg
1.It is a source of protein.
2.It contains appreciable amount of minerals,
especifically iron and phosphorus.
3.It contains vitamins A, B (specifically thiamin,
riboflavin and niacin), and D.
4.It contains oleic or omega-9, which is an
unsaturated fat.
12. Nature activities binder infographics
The egg white is high in protein. It toughens when
overcooked, just like meat and poultry. It
coagulates at a temperature of 60°C TO 65°C.
The egg yolk is rich in fat. However, it becomes hard and
chalky when it is overcooked. It should be cooked in slow
rate with moderate heat at a temperature between 65°C
and 70°C.
In cooking eggs, the water temperature should not
exceed to 70°C while taking consideration of the rate of
cooking including the intensity of heat applied.
14. Learning Objectives
3.
Determine the aspects to be considered in
grading eggs to be purchased.
Recognize the importance of grading
eggs.
2.
Identify the market forms of eggs.
1.
15. MARKET FORMS OF EGGS
1. A fresh egg does not undergo any process. It
is common and is marketed easily and widely.
2. A fertilized egg is eaten boiled with particially
developed chick.
a. Balut – is an 18 day fertilized duck egg,
which has been hard boiled.
b. Penoy – is usually 14 day unfertilized duck
egg, which has been hard boiled.
16. MARKET FORMS OF EGGS
3. A preserved egg undergone one of the
methods of food preservation.
a. Salted egg – is prepared by submerging it in
boiled saturated salt solution for 12 to 19
days then hard boiled.
b. Century egg – is done by preserving it in a
mixture of salt, lime, clay and ash. It is
wrapped in rice hulls for 4-5 weeks or even
months.
17. GRADING OF CHICKEN EGGS
1. Eggshell color: Eggs are classified into white,
brown or mixed
2. Weight classes: Eggs are graded according to
their weight.
SIZES WEIGHT
XL 62 grams or more
L 55 to 61 grams
M 48 to 54 grams
S 41 to 47 grams
Pewee or very small Less than 41 grams
18. GRADING OF CHICKEN EGGS
3. Quality:
QUALITY
FACTOR
A B C D
SHELL • Clean
• Unbroken
• Normal
shape
• Clean
• Unbroken
• Normal
shape
• Moderatel
y stained
• Unbroken
• Slightly
abnormal
in shape
• Moderately
stained
• Unbroken
• Abnormal in
shape
AIR CELL • 1/10 cm or
less in
depth
• Practically
regular
• ½ cm or
less in
depth
• Practically
regular
• 1 cm or
less in
depth
• May be
loose or
bubbly
• May be
over 1 cm
in depth
• May be
loose or
bubbly
19. QUALITY
FACTOR
A B C D
WHITE • Clear
• Firm
• Clear
• May be
reasonably
firm
• Clear
• May be
slightly weak
• May be weak
and watery
• Small clots or
spots may be
present
YOLK • Outline
defined
• Round
and firm
• Free from
defects
• Outline
may be
fairly well
defined
• Round and
firm
• Free from
defects
• Outline may
be well
defined
• May be
slightly
enlarged and
flattened
• Practically
free from
defects with
slightly
embryonic
development
• Outline may
be well
defined
• May be
enlarged and
flattened
• May clearly
show visible
embryonic
development
and show
other serious
defects
20. STORING EGGS
1. Eggs should be stored at a temperature of
36°F(2°C) in refrigerators. Fresh eggs have a shelf
life of several weeks with little loss of quality.
2. Store the eggs away from strong-smelling food
since eggs can be absorb odors through their shell.
3. Avoid removing the eggs from the original carton or
package when placing them inside the refrigerator.
4. The narrow pointed end of eggs should be stored
down.
22. Learning Objectives
Determine the aspects to consider in
evaluating egg dishes.
2.
State the factors in presenting egg
dishes and apply them when preparing
the dishes in the laboratory
1.
23. FACTORS TO CONSIDER IN
PRESENTING EGG DISHES
1. Plate. Make sure the plate to be used is clean.
Consider the portion size and accompaniments
of the egg dish.
2. Garnish. Ingredients such as a dash of herb,
vegetable or spice can be used as a garnish. A
sauce can also be placed.
3. Side dish. The side dish accompanies the egg
dish on the plate.
24. ASPECTS TO CONSIDER IN
EVALUATING EGG DISHES
1. Appearance. The egg yolk should be bright
yellow and not faded when cooked. The white
on the other hand, should opaque with no
indication of greening.
2. Food texture. The dish should not have visible
fat or oil.
3. Overall dish flavor. Seasonings and flavorings
added to the egg dish should compliment with
the overall flavor of the dish.
25. Nature activities binder infographics
Mars
Despite being red,
Mars is a cold place
Venus
Venus has a beautiful
name
Saturn
Saturn is a gas giant
with rings
26. Nature activities binder infographics
Mo
n
Tue
We
d
Thu Fri Sat Sun
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
History exam
Despite being red, Mars is
a cold place
Maths exam
Venus has a beautiful
name, but it’s hot
English exam
Neptune is very far from
the Sun
January 2022
27. Nature activities binder infographics
Science
Exercises 1, 2 and 3
07.12
Maths
Exercises 5 and 7
10.12
Language
Read a book
16.12
History
Text exercises
18.12
Homework
28. Nature activities binder infographics
1st semester
Sep Oct Nov Dec Jan Feb Mar
Art collage
English text
Maths
1, 2 science
29. Nature activities binder infographics
Mon Tue Wed Thu Fri
09:00 Jupiter is a
big planet
Uranus is an
ice giant
10:00 Pluto is a
dwarf planet
11:00 Saturn has
rings
Mercury is a
small planet
Venus is a
hot planet
12:00 Earth is
where we live
Neptune is a
blue planet
30. Nature activities binder infographics
Play
Breakfast
Wake up School Coffee
6:00-9:00 Hrs
Mars
Saturn
Venus
Mercury
10:00-13:00
Hrs
Mercury
Jupiter
Neptune
Mars
14:00-17:00
Hrs
Earth
Saturn
Venus
Neptune
31. Nature activities binder infographics
Follow the link in the graph to
modify its data and then paste the
new one here. For more info, click
here
Exercises
Venus is the second planet
from the Sun
55%
Exams
Earth is the third planet from
the Sun
25%
Free time
Despite being red, Mars is a
cold place
20%
34. Nature activities binder infographics
Goals
Mars is actually a cold
place and Venus has a
beautiful name
Ideas
Saturn is a gas giant
and the only planet
with rings
Task
Do exercise
Morning
Venus is a hot planet
Afternoon
Mars is a cold place
Evening
Mercury is very small
35. Nature activities binder infographics
Earth is the third planet from the Sun. This is the only
planet that harbors life
Despite being red, Mars is a cold place full of
iron oxide dust
Mercury is the closest planet to the Sun and
the smallest one
Neptune is the farthest planet from the Sun and also
the fourth-largest one
Venus has a beautiful name and it is the
second planet from the Sun
Monday
Wednesday
Tuesday
Thursday
Friday
36. Nature activities binder infographics
Subject Progress
Scienc
e
65%
English 53%
Art 86%
Maths 42%
37. Nature activities binder infographics
Mon Tue Wed Thu Fri
9 - 12
Saturn has
several rings
Earth is where
we all live
12 - 17
Uranus is an
ice giant
Mars is a very
cold place
Pluto is now a
dwarf planet
17 - 22
Jupiter is the
biggest planet
Venus is a
hot planet
Remember :
● Uranus
● Neptune
● Mars
● Venus
38. Nature activities binder infographics
Goals 1st term 2nd term Achieved
?
Do homework
Neptune is very far from
the Sun
Earth is the third planet
from the Sun
Class participation
Mercury is the
smallest planet
Saturn is is a gas giant
and has several rings
Pass tests
Venus has a
beautiful name
Neptune is very far
from the Sun
39. Nature activities binder infographics
Notes:
Mercury is the
smallest planet of
them all
Task 01
Venus is the second planet from the Sun
Task 02
Despite being red, Mars is actually a cold place
Task 03
Neptune is the farthest planet from the Sun
40. Nature activities binder infographics
Language
Earth is the third planet
from the Sun
3/5
English
Venus is the second
planet from the Sun
4/5
Art
Neptune is very far
from the Sun
5/5
Maths
Saturn is the only
planet with rings
1/5
42. S M T W T F S
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30
Nature activities binder infographics
11-12
No
School
Saturn is a gas
giant and has
several rings
29-30
Holidays
Neptune is the
farthest planet from
the Sun
September 2022
43. Don’t forget
Neptune is the farthest planet
from the Sun
Saturn is a gas giant and has
several rings
Nature activities binder infographics
Goals
To do list
Priorities
Jupiter is a gas giant and also
the biggest planet
1. Venus is the
second planet
from the Sun
2. Despite being
red, Mars is
very cold
3. Neptune is the
farthest planet
from the Sun
Go shopping
44. Nature activities binder infographics
Sep Oct Nov Dec Jan Feb Mar Apr May
Task 01
Task 02
Task 03
Task 04
Task 05
45. Nature activities binder infographics
First
week
4-10
Third
week
18-24
Second
week
11-17
Fourth
week
25-31
Subject:
Jan-2022
Maths
Science
Art
46. Nature activities binder infographics
Mon Tue Wed Thu Fri
Activitie
s
Mercury is the
closest planet
to the Sun
Venus is the
second planet
from the Sun
Despite being
red, Mars is a
cold place
48. 10:00
Have a
breakfast with
Mary and John
Nature activities binder infographics
On saturday
12:00
Take a walk
with Susan
and John
16:30
Watch a movie
with my mum
and my sister
18:00
Have a
conversation
with Anne
Important:
Venus has a beautiful name and is the second planet from the Sun
49. Nature activities binder infographics
Mon
Earth is the
third planet from
the Sun
Neptune is very
far from the Sun
Tue
Saturn is the
only planet with
rings
Mercury is the
closest planet
to the Sun
Venus is the
second planet
from the Sun
Wed
Pluto is so small
it’s considered a
dwarf planet
Thu
The Sun is the
star we all orbit
around
Earth is the
third planet from
the Sun
Fri
Venus is the
second planet
from the Sun
50. Nature activities binder infographics
08:00 Wake up
09:00
10:00
11:00
12:00
13:00
Schedule
Priority
Perform all reports
Notes
Mars is actually a
cold place
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